Easy Pepper and Egg Sandwich Recipe

Welcome to Eepa’s Kitchen!

Today we’re making a classic Pepper and Egg Sandwich, but taking it to the next level.

We sauté thin strips of red and green bell peppers with white onion until perfectly tender, then fold them into fluffy, seasoned eggs. Everything gets layered onto a butter-toasted French baguette with melted cheddar cheese, then topped with homemade sriracha and homemade giardiniera for the perfect kick.

Savory, cheesy, slightly spicy, and packed with flavor, this sandwich works for breakfast, lunch, or anytime you’re craving comfort food.

This recipe makes two 6-inch sandwiches.

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Recipe
Ingredients:

1 French baguette (cut into two 6-inch sections)

5–6 large eggs

1 green bell pepper (thinly sliced)

1 red bell pepper (thinly sliced)

½ white onion (thinly sliced)

Salt (to taste)

Black pepper (to taste)

Garlic powder (to taste)

2–3 tbsp butter (for cooking and toasting)

Cheddar cheese (sliced or shredded)

Homemade sriracha (or store-bought)

Homemade giardiniera (or store-bought)

Instructions:

Sauté the Vegetables
Heat a pan over medium heat with a little butter or oil.
Add the sliced peppers and onions. Cook until softened and slightly caramelized. Remove from pan and set aside.

Prepare the Eggs
In a bowl, whisk together the eggs, salt, black pepper, and garlic powder.

Cook the Eggs
Add butter to the same pan over medium-low heat.
Pour in the eggs. When they are about halfway cooked, add the sautéed peppers and onions back into the pan.
Gently mix and cook until eggs are fully set but still soft.

Toast the Bread
Butter the cut sides of the baguette.
Toast on a cast iron pan until golden brown.

Assemble the Sandwich
Add cheddar cheese to the toasted bread.
Spoon the pepper and egg mixture on top.
Finish with homemade sriracha and giardiniera.

Serve & Enjoy
Slice and serve warm.

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